Dump dry cavatappi in the baking sheet and 2 extra ingredients to get a meal so incredible your husband will be begging for more!

This 3-ingredient oven cavatappi is the kind of weeknight recipe I lean on when the day has gotten away from me but I still want something comforting and homemade. You literally dump dry cavatappi onto a baking sheet, add a generous shower of shredded cheese and a splash of cream, and let the oven do the work. It borrows a page from classic Midwestern baked casseroles—minimal prep, pantry-friendly ingredients, and a rich, cheesy payoff. The magic here is that the pasta cooks right on the sheet pan as the cream reduces and the cheese melts into a creamy, browned blanket, giving you a one-pan main dish with almost no cleanup.

Serve this baked cavatappi with a crisp green salad dressed in a simple vinaigrette to balance the richness, or pair it with roasted or steamed vegetables like broccoli, green beans, or asparagus. A side of garlic bread or a crusty baguette is great for scooping up any cheesy bits from the pan. For a more substantial spread, you can add a simple protein on the side—grilled chicken, sautéed shrimp, or roasted sausages all work nicely. A light, fruity white wine or sparkling water with lemon keeps the meal feeling bright and not too heavy.

Servings: 4

12 ounces dry cavatappi pasta

Preheat your oven to 400°F (200°C). Place a rimmed metal baking sheet (about 13x18 inches) on the middle rack while the oven heats so the pan gets hot. This helps the pasta cook more evenly and minimizes sticking.

Lightly grease another cool metal baking sheet (or carefully remove the preheating one once hot) with nonstick cooking spray or a thin film of neutral oil. A rimmed sheet is important so the cream doesn’t spill over as it bubbles.

Spread the dry cavatappi evenly over the greased baking sheet in a single, fairly even layer. If some pieces overlap a bit, that’s fine, but avoid deep piles of pasta so everything cooks through at the same rate.

Sprinkle the shredded cheese evenly over the dry cavatappi, making sure to cover as much of the pasta as possible. The cheese will melt down into the nooks and crannies and help form a creamy sauce as it bakes.

Slowly pour the heavy cream over the pasta and cheese, drizzling it across the whole sheet so it seeps throughout the cavatappi. You should see the cream pooling slightly around the pasta but not completely submerging it.

Season the top lightly with kosher salt and freshly ground black pepper if using. Remember that many cheeses are already salty, so go easy and adjust next time based on your taste.

Carefully transfer the baking sheet to the oven. Bake for 20 minutes, then remove the sheet and gently stir the pasta, pulling the more exposed pieces from the edges into the creamier center so everything cooks and softens evenly.

Return the baking sheet to the oven and continue baking for another 10–15 minutes, or until most of the cream has thickened into a sauce, the pasta is just tender when you bite into it, and the top is bubbling with some golden-brown, crisp-cheese spots.

If you prefer a deeper golden top, you can switch the oven to broil for 1–3 minutes at the end of baking. Watch closely during this step, as the cheese can go from browned to burnt very quickly.

Remove the baking sheet from the oven and let the cavatappi rest for 5–10 minutes. The sauce will thicken slightly as it cools, making it easier to serve. Taste and add a pinch more salt or pepper if desired, then scoop the pasta straight from the sheet pan onto plates and serve warm.

Because this recipe is so minimal, each ingredient really matters. Use a cheese that melts smoothly, like cheddar, Monterey Jack, or a mozzarella blend; pre-shredded cheese is convenient, but grating from a block will melt more evenly. For a little extra character, you can swap part of the cheese for Gruyère or smoked gouda. If you like a looser, saucier pasta, add an extra 1/2 cup of cream; for a drier, more gratin-like texture, reduce the cream by 1/2 cup. You can also stir in a teaspoon of Dijon mustard or a pinch of smoked paprika with the cream for gentle background flavor without adding more main ingredients. To keep cleanup easy and prevent sticking, always use a well-greased, rimmed metal sheet pan; avoid glass for this method, as it can heat unevenly and is more sensitive to temperature changes. For food safety, keep the cream refrigerated until you’re ready to assemble, and don’t leave the baked pasta at room temperature for more than 2 hours—refrigerate leftovers promptly in a shallow container. Reheat leftovers thoroughly in the oven or microwave until steaming hot in the center. If the pasta seems dry when reheating, drizzle in a spoonful or two of milk or cream to restore the creamy texture.